Orange Jelly

  • 1¬†12-ounce package frozen orange juice
  • 2 1/2 cups water
  • 1/2 teaspoon butter
  • 1 1.75 ounce box powered pectin
  • 4 1/2 cups sugar

Thoroughly mix orange juice concentrate with water, butter and pectin in a large sauce pan.

Bring to a full rolling boil that cannot be stirred down.

Add sugar all at one time.

Bring mixture to a full boiling roll and boil exactly one minute, stirring constantly.

Remove from heat.

Skim off foam.

Ladle hot jelly into prepared jars to 1/4 inch of top.

Top with two-piece lids.

Process 15 minutes in a boiling-water canner.

Makes 6 half-pint jars.